Mini Lemon Pies
Mix all ingredients without the eggs and get a granulated dough. Add the egg one by one. It is advisable to cool a little in the refrigerator with small circular shavings and design small personal patterns. Perforate the dough with a fork.
Cook the cream in a small Teflon pan. Melt the butter and Erythritol and add the lemon juice. Add the egg yolks and stir constantly to prevent chunks. Use Magimix to make it smooth. Add the butter until it melts into the mixture. Cool.
Fill the personalized boxes with the lemon cream. Bake in the oven for 180 minutes for about 20 minutes.
Meanwhile, prepare the meringue whisk. Melt the Erythritol or Sweever in water and cool. Beat the egg whites and add the sugar water.
When the personal pies are ready, decorate with meringue whip, with a piping bag and catheter. Return to oven until golden.
150 gr Almond flour
100 gr cold butter cut into small cubes
50 gr Erythritol
For the lemon chard:
150 gr Erythritol
150 gr of butter
Juice from two lemons
2 egg yolks
For meringue whipped cream:
2 Egg whites (L)
100 gr Erythritol
50 ml of water